Smoked Wings Question

Discussion in 'Poultry' started by inyermouth, Dec 28, 2014.

  1. Has anyone ever smoked wings to temp and then thrown them in the fryer for 1-2 minutes to crisp up the skin?  Just wondering what the downside would be or if this is a good option.  Im looking at doing wings at the same time as tri tip and ribs and I know from past experience that wings at the lower temp dont get a good crisp to them.  I want the good ol smoke flavor so just frying is not what Im looking for. 
  2. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    People do it all the time. Flash fry after smoking. They throw them on the grill too to crisp the skin......dont forget the q-view

  3. Awesome.  Thanks.  I didnt think there would be any thing bad about it.  Just couldnt find any info.  Thanks. 
  4. I just completed two batches of drumettes. The first I put in a salt and water brine, the second was an apple juice, salt and brown sugar brine both overnight. Rinsed and shook in a bag of olive oil and salt and pepper on the saltwater brine and the apple juice I Rinsed and used an Applewood rub shook in a bag. 3 hours at 245 in the 30"MES using Jack Daniels wood chips and then 5-10 minutes under Broil. according to my 20 year old and 10 year they said awesome. The Apple brine ones had a hint of smokey apple which my wife said she loved. I like them dry so no sauce was added during the cook. The 10 year old used the Apple jelly bbq sauce I made the night before which I tried as well and I was very happy with the results.
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

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